Yield: 6 Servings
|2⅔ cup||Baker's angel flake coconut (7 oucnes)|
|6 \N||Tablesppons flour|
|4 \N||Egg whites|
|1 teaspoon||Almond extract|
Heat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Drizzle with melted chocolate, if desired. Makes about 2 dozen. Variation; Chocolate cherry macaroons: Prepare macaroons as directed, stirring in ⅓ cup chopped maraschino cherries before baking. Cool. Melt 1 package (8 squares) baker's semi-sweet chocolate. Dip cookies halfway into chocolate; let excess chololate drip off. Let stand at room temperature or refrigerate on wax paper-lined cookie sheet 30 minutes or until chocolate is firm.
Recipe by: baker's chocolate (phamphlet) Posted to recipelu-digest Volume 01 Number 164 by PLK1028@... on Oct 26, 1997